25 min
· Serves 2
· Updated March 17, 2026
South First location, 9AM–1PM. See market details →
2 salmon fillets
1 cup sorrel microgreens
1/2 cup crème fraîche (or heavy cream)
1 shallot, minced
1 tbsp butter
1 tbsp white wine (or lemon juice)
Salt & white pepper
Sear salmon skin-side down in butter 4–5 minutes; flip and cook 2–3 minutes until just set. Set aside.
In the same pan, sauté shallot 2 minutes. Add wine and reduce 30 seconds.
Add crème fraîche and sorrel microgreens; stir until greens wilt and sauce turns pale green, about 2 minutes.
Season with salt and white pepper; spoon over salmon and serve.
Sorrel microgreens are naturally lemony — use them in place of half the greens in this simple salad to eliminate the need for vinegar.
Classic cold leek and potato soup blended silky smooth with sorrel microgreens stirred in for their natural lemon-acid tang — no extra lemon needed.
